Escarole Salad Recipe
radicchio, radish, aged manchego, crispy pimentón chickpeas, piquillo pepper vinaigrette
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Ingredients
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Salad Ingredients
Method
Salad Preparation
- 1
Prepare the Chickpeas
Preheat the oven to 400°F (200°C). Rinse and drain the canned chickpeas. Pat them dry with a paper towel and toss them with olive oil, pimentón, salt, and pepper. Spread them on a baking sheet and roast for about 20-25 minutes until crispy.
- 2
Prepare the Greens
While the chickpeas are roasting, tear the escarole and radicchio into bite-sized pieces and place them in a large salad bowl. Thinly slice the radishes and add them to the bowl.
- 3
Make the Vinaigrette
In a small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper. Chop the piquillo peppers and stir them into the vinaigrette.
- 4
Assemble the Salad
Once the chickpeas are done roasting, let them cool slightly. Add the crispy chickpeas to the salad bowl with the greens. Drizzle the vinaigrette over the salad and toss gently to combine.
- 5
Finish with Cheese
Grate or shave the aged manchego cheese over the salad before serving.
